Creamed Meat

To 1 pt. of white sauce add 1/2 teaspoon salt, a little pepper, 1 1/2 cups finely chopped meat of any kind. When thoroughly hot pour in patties or tureen, and serve. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Creamed Beefsteak

Remove all pieces of bone and gristle, chop fine, put in a saucepan, pour on boiling water to more than cover it, add plenty of butter, salt and pepper. Wet about 2 tablespoons of flour with a little cold water, and stir till smooth. Stir this ill, let it boil 2 or 3 minutes, add a little sweet cream, if you have it, and pour over buttered toast. Make quickly, as much cooking spoils it. Another way: Chop the meat fine, moisten a cup of bread crumbs with sweet milk, or soup stock, Mash fine, add 1 beaten egg, salt and pepper. Mix all together, make into little cakes, and fry 'brown in hot butter. - Eloise Jennings, Winnetka, 111.

Curry Of Lamb

2 cups of chopped cooked lamb; 1 tablespoon of orange juice, 1/2 teaspoon of chopped mint, 1 teaspoon of curry powder, 2 tablespoons of flour, 2 cups of stock, 2 tablespoons of butter, salt and pepper to taste. Brown the butter, add the curry powder, meat and mint, and cook 10 minutes, or until the meat is well heated and seasoned. Add the flour, stir until brown. Add the stock, and stir until the sauce has thickened. Season, and serve in a rice border. In place of a rice border, 1 cup of boiled rice and 1 of meat may be used. Other kinds of meat may be utilized in this-manner. - Mrs. Frank P. Arnold. 14 E. 42nd St., Chicago, 111.

Deviled Meat

Chop lean boiled ham or other meat very fine; to each pt. of ham add 1 teaspoon mustard, 1 tablespoon flour, 1/2 cup boiling water; press into moulds, to slice or for sandwiches use the following salad dressing: 1 egg, well beaten, 1/2 cup sweet milk, or cream, 1 tablespoon mustard, 1 teaspoon sugar, 1 teaspoon salt; cook all together till thick; when cold, add 1/2 cup strong vinegar. - Mrs. Chas. E. Bartlett, 5004 Drexel Blvd., Chicago, 111

Deviled Ham

Deviled ham affords a most satisfactory method of utilizing remnants of cold boiled ham. Allow 1/3 of fat to 2/3 of lean; chop the meat as finely as possible and to every qt. of it allow 1 tablespoon of white sugar, 1 teaspoon of dry mustard, 1 saltspoon of cayenne, 1/2 cup of vinegar. Mix the seasoning well with the meat, and press the whole in a bowl. It is ready to serve at once. - Mrs. W. D. Brown, 3721 S. La Salle St., Chicago, 111.

Durham Cutlets

3 cups cold left-over beef, ground fine, with 1 small onion; heat 1 cup milk, 1/2 cup gravy, thicken with .2 tablespoons flour; when cold, mix with the meat and set away to cool in a mould. Cut in slices and fry. - Mrs. E. J. Dixon, 3647 Forest Ave., Chicago, 111.

Meat Frickadillies

2 cups bread crumbs, 1 cup meat, chopped fine, 2 eggs, pepper and salt. Wet it with milk or gravy. Mix all and fry in grease slowly. - Mrs. Sam Brown, 3807 S. Dearborn St., Chicago, 111.